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This Lentil Casserole Recipe is a hearty, nutritious dish perfect for cozy dinners. Packed with vegetables and lentils, it’s a one-dish wonder that’s both filling and flavorful. The blend of thyme and oregano adds a delightful aroma, making your kitchen smell amazing. Plus, it’s super easy to throw together. Let’s get cooking!
Lentil Casserole Recipe
Ingredients:
- 1 cup rinsed lentils
- 2 cups vegetable broth
- 1 cup canned diced tomatoes
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves minced garlic
- 1 tsp dried thyme
- 1 tsp dried oregano
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine lentils, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, thyme, and oregano. Mix well.
- Transfer the mixture to a baking dish. Cover with aluminum foil.
- Bake in the preheated oven for 45 minutes or until the lentils are tender.
- Season with salt and pepper to taste before serving.
What You Will Need
Read more: Pork And Lentils Stew Recipe
What you will need to make lentil casserole
- Lentils: Provide protein and fiber, creating a hearty base for the casserole.
- Vegetable broth: Adds depth and richness to the dish, enhancing the overall flavor.
- Canned diced tomatoes: Bring acidity and sweetness, balancing the savory elements.
- Carrots and celery: Offer crunch and natural sweetness, complementing the lentils.
- Onion: Adds a savory, aromatic foundation to the casserole.
- Garlic: Infuses the dish with a robust, earthy flavor.
- Dried thyme and dried oregano: Provide herbal notes, enhancing the overall taste.
Necessary Tools and Instruments
What tools/instruments will be needed to make Lentil Casserole Recipe
- Baking dish: Essential for holding and baking the lentil mixture evenly in the oven.
- Aluminum foil: Used to cover the dish, ensuring the lentils cook properly without drying out.
- Large bowl: Needed for mixing all the ingredients together before transferring to the baking dish.
- Measuring cups: Accurate measurements of lentils, broth, and vegetables are crucial for the right consistency.
- Knife: Chopping vegetables like carrots, celery, and onions requires a sharp knife for precise cuts.
- Cutting board: Provides a safe and clean surface for chopping all the vegetables.
Lentil Casserole Recipe
Ingredients:
Main Ingredients
- 1 cup Lentils rinsed
- 2 cups Vegetable Broth
- 1 cup Diced Tomatoes canned
- 1 cup Chopped Carrots
- 1 cup Chopped Celery
- 1 cup Chopped Onion
- 2 cloves Garlic minced
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- to taste Salt and Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine lentils, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, thyme, and oregano. Mix well.
- Transfer the mixture to a baking dish. Cover with aluminum foil.
- Bake in the preheated oven for 45 minutes or until the lentils are tender.
- Season with salt and pepper to taste before serving.
Notes:
Read more: Persian Beef Stew With Lentils Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Prepare the casserole but don't bake it.
- Let it cool completely.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with the date.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes.
- Bake as directed.
Adding a splash of balsamic vinegar to the lentil casserole before baking can enhance the depth of flavor, giving it a subtle tangy sweetness.
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